Vegan Chocolate Rice Crispy Treats Recipe UK (Made with Whitakers Vegan Dark Chocolate)
Rated 5.0 stars by 1 users
Category
Vegan
Servings
12
Prep Time
10 minutes
Cook Time
5 minutes
Calories
175
Are you looking for a vegan dessert or treat that’s easy to make?
Try these Vegan Chocolate Rice Crispy Treats made with delicious Whitakers Vegan Dark Chocolate.
This recipe uses puffed rice cereal, simple sweeteners, and a bit of nut butter for a treat that’s quick to put together and hard to resist.
Great for sharing or enjoying solo—let’s get going!
Ingredients
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200g Whitakers Vegan Dark Chocolate, finely chopped
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3 cups (90g) puffed rice cereal (ensure it's vegan-friendly)
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¼ cup (60ml) maple syrup or agave nectar
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¼ cup (60g) almond butter (or peanut butter for a nuttier flavour)
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1 teaspoon vanilla extract
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Pinch of sea salt
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Optional: 2 tablespoons cacao nibs or chopped nuts for extra crunch
Directions
Melt the Chocolate Mixture
In a heatproof bowl, add the chopped Whitakers Vegan Dark Chocolate, maple syrup, and almond butter.
Melt using a double boiler (or microwave in 20-second bursts, stirring each time) until smooth and well combined.
Stir in vanilla extract and a pinch of sea salt.
Mix in the Rice Cereal
Pour the melted chocolate mixture over the puffed rice cereal in a large bowl.
Gently fold everything together until evenly coated.
Shape & Set
Line a 9x9-inch (23x23 cm) baking pan with parchment paper.
Transfer the mixture to the pan and press down firmly using a spatula or the back of a spoon.
Sprinkle with cacao nibs, sea salt or chopped nuts if using.
Chill & Serve
Refrigerate for 30 minutes, or until firm.
Once set, slice into squares or bars and enjoy!
Store in an airtight container in the fridge for up to one week.
Recipe Notes
If you have any questions how how to make these vegan chocolate rice crispy using this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields about 12 delicious rice cripsy treats.
Calories per serving: 175 calories.
Remember: Please tag #whitakerschocolates with photos of your old school, homemade vegan crispy cakes.
Vegan Crispy Cake Nutritional Information
Nutrient | Per square (makes 12) |
|---|---|
Energy | 680 kJ / 162 kcal |
Fat | 9.4 g |
of which saturates | 3.9 g |
Carbohydrate | 17 g |
of which sugars | 8.5 g |
Fibre | 2.0 g |
Protein | 2.7 g |
Salt | <0.1 g |
* Approximate values. Based on a typical recipe using puffed rice cereal, vegan dark chocolate, almond butter and maple syrup. Actual values may vary with brands and exact quantities used.
Storage Tips
Keep them in an airtight container in the fridge for up to 1 week to maintain freshness and firmness. Layer parchment paper between stacks to prevent sticking.
For longer storage, freeze in an airtight container or freezer bag for up to 1 month; thaw in the fridge before eating.
Vegan Chocolate Rice Crispy Cake Serving Suggestions
Cut into small squares and serve as a quick snack with tea or coffee.
Top with a drizzle of melted Whitakers Vegan Dark Chocolate and a sprinkle of sea salt for a fancier look.
Pair with fresh berries like raspberries or strawberries for a fruity contrast.
Serve chilled alongside a scoop of vegan vanilla ice cream for a cool dessert.
Pack into lunchboxes or bring to picnics as an easy, portable treat.
The History of Chocolate Rice Crispy Treats in the UK.
Rice crispy treats first appeared in the United States in the late 1930s.
A cereal company worker mixed puffed rice with a sweet binder to create a quick, no-bake snack. The idea soon reached Britain.
By the 1950s and 1960s, chocolate rice crispy cakes had become a common sight in UK homes and community events.
Cooks melted chocolate with a little syrup or butter, stirred in the cereal, and pressed the mix into a tin. The result set in the fridge and cut into neat squares.
These treats needed no oven and used simple ingredients most families already had.
They turned up at school fairs, village fetes, church sales, and birthday parties. Many children grew up stirring the mixture and licking the spoon.
The crisp cereal paired with smooth chocolate created a texture and taste that felt special yet easy to make.
Over the years, bakers added raisins, nuts, or different chocolates for variety.
Today, vegan versions use plant-based chocolate and natural sweeteners such as maple syrup. They keep the same crunch and rich flavour while suiting more people.
The treat remains popular because it is fast, affordable, and brings back fond memories for so many generations.
